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B"SD I have a dream to have a restaraunt.i started dreaming it a long long time ago. Once I had a sign on my wall @ work that read the key is not merely to eat but to dine.Kind of the other side of eat all you can.Just some food for thought.Now that was corny. h

The meal will open with a muscato based cocktail, infused with honey and peaches, that will be followed by a fillet of sole as an appetizer and accompanied by an array of dips. After that comes a carrot and pepper soup and the traditional kreplech. As an entree we will have chicken shwarma with humus on the side as well as brick roast corned beef. There will be some additional side dishes that are yet to be determined. Finally, our dessert is a fusion of chocolate nougat, halva, and pistachio.

My business partner and myself were hosted by a very important client Thursday night (it's shushan Purim in Jerusalem, we celebrate the following day 15 of Adar) who threw out a huge party (7pm to 4 am !!!!) in his huge house with a professional DJ, plenty of French and American winelovers that enjoyed the many bottles of wine, all purchased at my shop. The meal was a huge barbecue featuring lamb ribs, spare and prime ribs, chicken wings, merguez sausages... As well, the traditional hummus, some cherry tomatoes, tabule salad, avocado salad and many other goodies. For me, that was the best Purim party EVER!

Tomorrow, I'm invited by one of my supplier at Fink's again here in Jerusalem, less than a week after the last time, we'll bring Dalton Petite Sirah '10 and if relevant, I'll post a 3rd review on the forum.

A general rule when serving hot pot is to keep the broth bland and the dips spicy. The beauty of this combination is that it allows guests to season the food according to their own taste. On the other hand, there are no hard and fast rules. Feel free to adapt the basic broth recipe as desired. Ingredients:

Cut the beef into paper thin rectangular slices. (Freeze the beef for 1 -2 hours to make cutting easier, or ask the butcher to cut it for you).

Prepare the side dishes (see suggested list below), washing and draining the vegetables. If using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired.

Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.

Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

Combine the water and beef bouillion and bring to a boil. Turn down to a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot).

Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

Use dipping forks to cook the food in the hot broth, and then dip in the sauces as desired.

Suggested Side Dishes (to be enjoyed as is or cooked in the broth if desired):baby cornfresh mushroomsbean thread noodles (cook them in the broth at the end of the meal)lettuceMango ChutneyIt's not traditional, but you can also serve crusty bread for dunking in the broth, or try this recipe for Ox-tongue Biscuits